Includes new chapters on risk assessment, cost of outbreaks, and regulatory control, and future directions of Listeria research Provides extensive literature on the growth and survival of Listeria in foods Offers comprehensive information on contamination rates for dairy, meat, fish, poultry, egg, and vegetable products Allows quick access to all Listeria-related recalls to date
Since the second edition of Listeria, Listeriosis, and Food Safety
was published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne pathogen, however, has continued unabated, concentrating in the last five years on establishing risk assessments to focus limited financial resources on certain high-risk foods.
Listeria, Listeriosis, and Food Safety, Third Edition summarizes much of the newly published literature and integrates this information with earlier knowledge to present readers with a complete and current overview of foodborne listeriosis. Two completely new chapters have been added to this third edition. The first deals with risk assessment, cost of foodborne listeriosis outbreaks, and regulatory control of the Listeria problem in various countries. The second identifies specific data gaps and directions for future research efforts.
All of the chapters from the second edition have been revised, many by new authors, to include updated information on listeriosis in animals and humans, pathogenesis and characteristics of Listeria monocytogenes, methods of detection, and subtyping. The text covers the incidence and behavior of Listeria monocytogenes in many high-risk foods including, fermented and unfermented dairy products, meat, poultry, and egg products, fish and seafood products, and products of plant origin.
Upholding the standard of the first two editions, Listeria, Listeriosis, and Food Safety, Third Edition provides the most current information to food scientists, microbiologists, researchers, and public health practitioners.
Table of Contents
Preface to the Third Edition
Preface to the Second Edition
Preface to the First Edition
The genus Listeria and Listeria monocytogenes: Phylogenetic Position, Taxonomy, and Identification, J. Rocourt and C. Buchrieser
Ecology of Listeria species and L. monocytogenes in the Natural Environment, B. D. Sauders and M. Wiedmann
Listeriosis in Animals, I. V. Wesley
Listeriosis in Human, J. Painter and L. Slutsker
Molecular Virulence Determinants of Listeria monocytogenes, M. Kuhn and W. Goebel
Characteristics of Listeria monocytogenes Important to Food Processors, B. H. Lado and A. E. Yousef
Conventional Methods to Detect and Isolate Listeria monocytogenes, C. W. Donnelly and D. G. Nyachuba
Rapid Methods for Detection of Listeria, B. F. Brehm-Stecher and E.A. Johnson
Subtyping Listeria monocytogenes, L. M. Graves, B. Swaminanathan and S. B. Hunter
Incidence and Behavior of Listeria monocytogenes in Unfermented Dairy Products, E. T. Ryser
Incidence and Behavior of Listeria monocytogenes in Cheese and Other Fermented Dairy Products, E. T. Ryser
Incidence and Behavior of Listeria monocytogenes in Meat Products, J.M. Farber, F. Pagotto, and C. Scherf
Incidence and Behavior of Listeria monocytogenes in Poultry and Egg Products, E. T. Ryser
Incidence and Behavior of Listeria monocytogenes in Fish and Seafood, K. C. Jinneman, M. M. Wekell, and M. W. Eklund
Incidence and Behavior of Listeria monocytogenes in Products of Plant Origin, R. E. Brackett
Incidence and Control of Listeria in Food-Processing Facilities, J. Kornacki and J. Gurtler
Listeria: Risk Assessment, Regulatory Control and Economic Impact, E. C. D. Todd
Perspectives on Research Needs, E. H. Marth, R. E. Brackett, R. B. Tompkin, S. Kathariou, and E. C.D. Todd
Foodborne Listeriosis, D. Norton
“Discusses the genus Listeria and L. monocytogenes identification, ecology, virulence determinants, and characteristics important to food processors, including behavior in dairy, meat, poultry, and egg products; fish and seafood; and plant products. Includes chapters on listeriosis in animals and humans.”
— In Journal of Agricultural & food Chemistry (JAFC), July 2007